Casper’s Broccoli Pesto
We all want our kids to be eating more green vegetables and this pesto recipe is a brilliant want of getting either more broccoli/ kale, on the menu. This pesto is delicious with pasta but also with roast chicken, grilled fish and on pizza. Making your own pesto tastes worlds away from anything shop-bought. Adding broccoli bulks up the pesto and tastes delicious.
Basil is expensive and not always in season, so adding green vegetables is a really affordable way of making a hearty homemade pesto. I have included some top tips for storing the pestos, as you can make them ahead and store them very easily, either in your fridge, or freezer. Give these a go and make your weekly pesto pasta, a little more exciting and healthy too.
I am dedicating this recipe to my cherished Godson Casper who loves broccoli and sets the best example for my own children!
ingredients
200g broccoli
80g Parmesan, grated
80g olive oil
25g fresh basil leaves
black pepper
squeeze of fresh lemon juice
pasta of your choice
Parmesan
method
Prep the broccoli by breaking off the florets in even sizes. Steam the broccoli until cooked through but still with a little bite.In a blender blend the cooked broccoli, Parmesan, olive oil and basil. Blend until combined, but still with a little bit of texture. Season with black pepper and you can also add a squeeze of fresh lemon to sharpen the flavours. Stir through cooked pasta and serve, with an extra grating of Parmesan cheese.
store
Pour the pesto into a narrow air tight container, and top with 1/2 cm oil to protect the pesto (less surface area from a narrower pot, means less oil)
You can also freeze the pesto in ice cube trays, again top with a layer of oil. They will store in the freezer for up to 3 months and defrost as needed.